Saturday, June 13, 2009

Daring Cooks' #2 Chinese Dumplings

June 2009 Daring Cooks ChallengeThe second Daring Cooks' challenge is hosted by Jen of use real butter and it is Chinese dumplings which can be steamed, boiled or fried (called potstickers). Jen, thank you, so, so much for the delightful challenge!!

The Challenge: Chinese dumplings/potstickers(aka gyoza in Japanese)It's a basic concept: a filling inside a dough wrapper, sealed, and cooked. This delicious theme runs through many cultures and is among the more popular bites at Chinese restaurants - especially dim sum. The recipe Jen provided is based on a family recipe. There is a lot of wiggle room and Jen encouraged Daring Cooks' to explore. And said “If you've made them before - great! Now try something different!”

The is my first attempt Notes during the process1. The dough is very stiff and dry as compared to bread dough2. The shaping requires a little repetition to get right.3. I found that when you can just start to see the filling through the dough it is about the right thinness.4. I made a light lunch for some mates of mine so I choose 4 flavours a. Pork, chives, roasted garlic, roasted onions and wattle seed b. Seasoned seaweed with chilli, onions, garlic, lime and Nashi apples c. Lamb, mint, chives and sheared Nori sheets d. Pork, red cabbage, Chinese five spice and dandelion

The very dry doughThe dough rolled into a sausage shapeThe shaped dumplings waiting to be filledThe filling on top of the doughPork, chives, roasted garlic, roasted onions and wattle seedSeasoned seaweed with chilli, onions, garlic, lime and Nashi apples. This flavour combination was my absolute favourite and most of the other people there as well I will be making these again in a few days time.Lamb, mint, chives. onions, garlic and sheared Nori sheetsPork, red cabbage, Chinese five spice and dandelion. Dandelion is so nice with cabbage and pork just adds that nice touch of meat.The formed dumplingsA close up of the dumplingsI served them with two home-made dipping sauces1. Traditional Chinese Dumpling sauce made from light and dark soy sauce, red rice vinegar, hot chilli oil, sugar, garlic and ginger2. Ketjap Manis an Indonesian sauce mixture of brown sugar, molasses, garlic, ginger, star anise, liquid smoke, bay leaf and coriander seeds. Which is my favourite Asian Sauce.The cut versions of the dumplings

My second attemptAfter about 3 dozen my technique for pleating the dumplings got a lot better as you can see. These are so delicious and morish and look so darn good - a very easy meal.Pleated dumplingsReady to be fried in the panJust fried dumplings these are nice alsoFried and steamed potstickersCut up potstickersI did eight varieties -Korean beef chilli oil and pickled veggiespumpkin, tofu, nutmeg, chillipork, chives, ginger, onions, chillispinach, tofu, egg, mushroomsbacon, omelette and truffle oilseasoned seaweed, potato, ginger, fried onion.Chicken and cornMushroom, beef and oyster sauce

My third attemptI thought I would do a sweet dumplings dish I did deep fried dumplings. These were delicious I served them golden syrup, the crunchy skin went so well with the mint/fruit/cream cheese filling and golden syrup.

My fourth attempt I had a high tea for a special friend's birthday and I decided to do the best Chinese Dumplings I could so I thought for a while last night (thanks SingingHorse and fun4eat for inspiration) and I asked what was my friend's most favourite thing and the answer was 'flowers' – so that is what I did. This was an EFFORT to do and to make it look nice took a lot of time but it was so so worth it. For example the petals (i.e. the individual colour dumplings) were of different sizes (green largest, red medium and white smallest) and different thickness's (green thickest, red medium and white the thinnest) to make the flower and also I had to control where the colour was strongest so for the green petals the bases were white going to a deep green at the pleating. The red petals started at the base light red going to a dark red near the top of the petal or the pleating. Then I organised the filling so the green had the most 'herbs' going through to the white that had the most 'flowers'. There were several other processes involved I won't bore you with all the details now.

Saying it got a good reception is a massive understatement – I got lots of brownie points for doing this even the restaurant owner liked it. I was lucky when cooked the colours darken and came out perfect and looked so natural.

The red dumpling dough is coloured with rose water that was red, the green with clover juice and the white with roasted onion, since it was a flower I kept to that theme – the filling was crunchy lotus, light chicken mince, chrysanthemum, clover, and roses. It smelt wonderful when cooked and tasted like it looked – very much like eating an edible flower salad.

The dumpling flower for a high tea for a friend's birthday partySide viewAssembling the flowerClose up

My fifth attempt

I made crab dumplings with kelp seaweed/jellyfish soup

Ingredients for soup – kelp, jelllyfish, black sesame oil, chilli oil, white and black sesame seeds, sweet soy sauce (ketjap manis), double delux soy sauce (soy infused with cardamon, star anisee, orange peel, lemon grass and chilli), fish sauce, oyster sauce, melted fried anchoivies, liquid smoke, rice wine, chicken and prawn stock. Barely simmer for 20 mins.Dried KelpIngredients for dumpling filling – starting from top going clockwise - minced chicken, crab meat covered in chilli oil & sesame oil, sliced asparagus, Chinese preserved vegetables (cabbage, onions, turnip and carrot), garlic chives, seasoned seaweed, double delux soy sauce, pepper, sea salt, arrowroot. In Australia you can get garlic chives that is chives that taste like chives and garlic – look for it in your stores it is beautiful and saves time.Pleating skillsFried seafood dumplings (I noticed that the potstickers already posted where very very well fried so I did that these are not burned just fried to within an a hair's breath of becoming bitter - requires constant checking I used my best heavy stainless steel frying pan on med-high heat about 4 mins then added some of the kelp/jellyfish soup then covered to steam on high heat the dumplings about 4 mins.)Fried and steamed potstickers (with a side order of kelp and jellyfish on the left side of the dish) notice the change in colour when steamed - from very dark brown/black to glossy bright brown very interesting the close ups are of the same dumpling! (yes it is much better when fried very very dark then steamed it has a lovely deep undertone from the frying.)Seafood potsticker kelp and jelly fish soup (actually the soup was excellent I never realised jelly fish and kelp where so good together.)

Recipes for the Daring Cooks' June Challenge.

The Challenge: Chinese dumplings/potstickers (aka gyoza in Japanese)It's a basic concept: a filling inside a dough wrapper, sealed, and cooked. This delicious theme runs through many cultures and is among the more popular bites at Chinese restaurants - especially dim sum. The recipe I provide is based on my family recipe. There is a lot of wiggle room and I encourage you to explore. If you've made them before - great! Now try something different!The process goes a little like this:

Dough: (double this for the amount of filling, but easier to make it in 2 batches - or just halve the filling recipe)2 cups (250g) all-purpose flour1/2 cup (113g) warm water (I found that I needed an extra 25ml) flour for work surface

Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two).

Make the dough, Method 1: Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.[Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water).

Make the dough, Method 2 (my mom’s instructions): In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch.

It is perfectly fine to use more than the 1/2 cup listed in the recipe as everyone's climate and flours vary. Use your judgement - this is what being a Daring Cook is about. We are trying to cultivate a sense of intuition so that recipes are general guidelines from which you can expand your own style.

Both dough methods: Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 3/4 inch pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking - about 1/16th inch. Leave the centres slightly thicker than the edges. Place a tablespoon of filling in the centre of each wrapper and fold the dough in half, pleating the edges along one side (see images in this post for how to fold pleats). Keep all unused dough under damp cloth.

To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.

To steam: Place dumplings on a single layer of napa cabbage leaves or on a well-greased surface in a steamer basket with lid. Steam covered for about 6 minutes.

To pan fry (potstickers): Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.

Wow! What variety. I make dumplings/potstickers, but usually the same basic kind. Love the colors in some of yours and the golden brown of the pot stickers. I am going to have to get crackin' in the kitchen with my own.

O my God Audax, all those variations you made!! Wow, I'm impressed! You actually deepfried some of them, which was the thing I been wondering about. I wasn't sure if that could be done with these dumplings but yours look great so I will definitely be trying that out for next time.

Everyone of your fillings and photos is pheomenal..I have no idea which I'd choose first if I were lucky enough to be able to try some. I especially love the colored wrappers, so beautiful. Audax, you are a creative food artist to the 100th degree! I want to get on a plane right now and make you cooke for me..lol

I'm in awe, I really am. The fillings are simply inspired. I particularly like the one with Nashi apples and chilli - a lovely mix of flavours and textures. I adore the multi-coloured dumplings too; the flower's brilliant! Let me not even begin to mention how much I'm drooling at the jellyfish soup.

You have officially given dumplings/potstickers the smackdown! A truly impressive effort and I commend you on tackling this with such gusto and enthusiasm. Bravo! Your pleats are professional grade now, and all of your friends are going to gain a few kilos if they haven't already. Great job!

Next challenge, I want you to fly to Rochester and watch my kids so I could do half of what you do. Notice I said half. Just kidding. But seriously this Christmas come to NY and you can help me make pierogie- hey if you can make these amazingly good potstickers, then you can make amazingly good pierogie.Great job Audax!

Oh, my! This was a wonderful post. I think you can safely say you know dumplings inside and out. Your photographs are terrific and I'm sure your dumplings all taste as good as they look. Well done....Mary

Audax, all five batches of your dumplings/potstickers are totally awesome and so tempting! I don't know how you do it, but I wish I could be living in your kitchen. Thanks for all the inspiration and tips!

Audax, you are just amazing! I always know that I'm going to be surprised and inspired by what I find on your blog. Those sweet varieties are just lovely, especially that flower. She must have been a special friend, indeed.

As always, you played an instrumental role in helping the rest of us figure the challenge out :) Thank you so much for your dedication to Daring Cooks/Bakers and for all your helpful advice. Your dumplings look BEAUTIFUL - I really like the soup dumplings!!

I'm so amazed at the variety of fillings one can use in dumplings. Reading the posts for this challenge is so enlightening. Yours look fabulous, but then again, I think all your challenge posts are awesome. Thank you for the inspiration.

I love how you treat each of these challenges as an apprenticeship -- it's inspiring! All your friends must put on weight every time they come to visit you with all the cooking you do. I can't imagine many get leftover, as delicious as they look.

Hi Audax - once again you have done a sterling effort on a challenge! I love the sound of all your combinations and I can see why you got brownie points for the flower version - they look fantastic! You are so inspiring!

You made so many great dumplings but I have to say the crab dumplings and seaweed/jellyfish soup really got my attention. And I'm no fan of jellyfish! I just know that those dumplings in that broth made one mean Asian soup. Thanks for all the inspiring photos this month! Kristine

Wow, Audax, these are incredible! You're going to be eating dumplings for the rest of year!They're the best to have in the freezer ready to go. I think you made every variation known to man!Love your post :D

Ah, Audax, you did it again! So many different versions, and so creative! I think my favourite are the "flower" dumplings: it never would have occurred to me! And your comments and pictures are always so helpful! Thank you!

Your dumpling/potsticker photo gallery is a treat! I'm dying to try some of your amazingly creative flavors. You've obviously mastered the craft and achieved expert status. Your ambitious creativity is an inspiration. Way to go and go and go!

I am always blown away by the extent to which you take these challenges. You embrace them! So much variety. I bet you feel like an expert at the end :-) And it certainly looks that way. Your pleats were amazing!

Have followed your progress on the forum...you are truly a perfect example of the Daring Cook to strive to be...enthusiastic, creative, resourceful, encouraging everyone else, and so prolific with different ways to try. Thank you! Love the flower ones especially.

wow audax, once agained i am amazed. Those are some greeaaat creative fillings you've got there! if it wasn't a challenge, i would think you're about to open up your own dumpling shop. I love how your pan-fried one came out perfecty browned and crisp, i need major practice on that :S

Audax, Love your blog, your creativity and photography. You have worked so hard and what great results!!!!!!!!!!

Thank you also for saving me. If it wasn't for me looking at your bog site, I wouldn't have posted in time. I had the wrong date in my head. I actually wrote up the post but didn't upload it until 15th but (as you would know about the nature of time) Australia is one day ahead of USA - so I felt that I could still put it up for USA reveal date.

Audax you astound with abundance! You have some lucky friends. Please move to Los Angeles immediately so I can come over for lunch!! Seriously, your early posts are so helpful - I've leaned heavily on your notes for the last DB and DC challenges. Thanks so much!

Wow, Audax. I am blown away! I can never figure out how you are able to come up with so many different variations. Your efforts payed off because you can really tell that your dumplings improved with each attempt. Excellent job and great creativity!

GORGEOUS! Audax when I was on my way here, I was fancying with all the possible variations you made but I wasn’t even close… definitely you are an artist in the kitchen I LOVE the dumpling flower it looks so exotic and the fried ones look so, so yummy beautiful color, I’ll try these fried dumplings. Thanks for the invitation I enjoyed so much reading your post : )

You played tricks... you went to a chinese restaurant and bought the dumplings... every king of dumplings in the menu... or you were a chinese cook in a past life... don't know yet. What I do know is your dumplings look so delicious I'll eat the screen, ;)